Hello all. I've had a few successful brews with my new hario mizudashi coffee pot that i purchased off amazon, and from what i could make from the japanese directions is that the typical process is mixing 80g of coffee (i'm assuming a medium drip grind?) with 1150ml of water, and put it in the fridge overnight. I've done it with medium grind, and then yesterday with coarse (since i forgot to check the grinder setting, so i just gave it an extra 6-8 hours of steeping, and it seems to be fine). So far, it seems a fairly easy way to make tasty iced coffee. I wanted to pick the caffeinated brains of my java drinking peers though to see if the ratio of grounds to water seems consistent across the board.

As i said, the directions call for 80g to 1150ml water, though i found that the carafe could hold a bit more. With a little measuring and calculating, I determined I could use 99g of grounds and 1425ml to better maximize the total volume of the mizudashi. That comes out to be 14.375ml of water to 1 g of coffee, or 0.69565g of coffee to 1 ml of water depending on whether you have a specific amount of grounds you want to use or a specific volume you wish to achieve.

Do any of you cold brewers use a different ratio, and if not by order of some foreign or domestic set of directions, to what benefit have you found your measurement to deliver?

Also, taking this (or another tried and true) ratio, one could figure larger volumes of coffee if one needed a certain volume for a party or catered event, or just in case someone intended on drinking a few gallons of coffee in a 3-4 day span. Have any of you successfully bootlegged a batch without the use of a device marketed for cold brewing? I'm thinking in a pinch, a gallon mayo container and a tube sock from my trunk might could do the trick, but better yet perhaps a chinois strainer or some cheese cloth? I see no reason this couldn't be done large scale without the small, but clever mizudashi, and i suspect that some coffee shops implement such methods. Can anyone confirm? Has anyone experimented with different ratios/grind settings/etc?Thanks and happy brewing!Chris

Thank you for the informative reply! With something like the Toddy, is their ratio due to the fact that the design of the filter requires a coarse grind? Since the finer the grind is, the more that is able to extract, would it be more economical to use very fine grinds? And how would using finer grinds change the time that the grounds needed to be steeped? It may be that i just need to do some experimenting with some grinds and ratios. Any idea if anyones studied the flavor differences that can be achieved in 40-100F temperature range? For instance, if you started with 90-100F water, would you get a different set of flavors than if you started with 35F water? We may be on uncharted grounds (sorry, i had to). Chris

Just made a cold brewer using my hario siphon stand and a water bottle cut in half with a pinprick hole in the lid. I then placed a wet hario v60 filter over the bottle end and screwed the cap on (to slow the drip rate) then added coffee to the v60 cone with an extra aeropress filter on top!

I made two seperate brews both being around 20g coffee and 200ml of water pluss ice brewed for around 4 hours! They have been pleasing compared to other cold brews I have tried using a steeping method over the slow drip style. Very low acidity and there is some sweetness there too which I hope I can bring out a little more!

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